Lemon Blueberry Cheesecake Cake

This Lemon Blueberry Cheesecake Cake is a delightful dessert that brings together the best of spring and summer flavors. Featuring a moist lemon cake filled with juicy blueberries and a rich blueberry cheesecake layer, this cake is topped with a tangy lemon cream cheese frosting. It’s perfect for birthdays, picnics, or any special occasion where you want to impress your guests with a stunning dessert!

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Blueberry Cheesecake:
• For the Lemon Blueberry Cake:
• For the Lemon Cream Cheese Frosting:
• For Garnish:
• How to Make Lemon Blueberry Cheesecake Cake
• Step 1: Make the Blueberry Cheesecake
• Step 2: Make the Lemon Blueberry Cake
• Step 3: Make the Lemon Cream Cheese Frosting
• Step 4: Assemble the Cake
• How to Serve Lemon Blueberry Cheesecake Cake
• Individual Slices
• With Ice Cream
• As Part of a Dessert Platter
• How to Perfect Lemon Blueberry Cheesecake Cake
• Best Side Dishes for Lemon Blueberry Cheesecake Cake
• Common Mistakes to Avoid
• Refrigerator Storage
• Freezing Lemon Blueberry Cheesecake Cake
• Reheating Lemon Blueberry Cheesecake Cake
• Frequently Asked Questions
• What is a Lemon Blueberry Cheesecake Cake?
• Can I use frozen blueberries?
• How do I customize this recipe?
• How long does it take to make this cake?
• Can I make this ahead of time?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Refreshing Flavor: The combination of lemon and blueberries creates a light, zesty flavor that is perfect for warm weather.
• Showstopper Presentation: With its layered look and vibrant colors, this cake is sure to catch everyone’s eye at any gathering.
• Versatile Dessert: Suitable for various occasions, from casual family dinners to elegant celebrations.
• Moist and Rich: The layers of cheesecake and cake ensure every bite is indulgent yet balanced.
• Easy to Follow: Step-by-step instructions make it accessible for bakers of all skill levels.

Tools and Preparation

Before starting your baking adventure, gather the essential tools you’ll need to create this delicious Lemon Blueberry Cheesecake Cake.

Essential Tools and Equipment

• Springform pan
• Mixing bowls
• Food processor
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Parchment paper

Importance of Each Tool

• Springform pan: Allows for easy removal of the cheesecake layer without damaging it.
• Electric mixer: Makes beating ingredients like butter and sugar effortless, ensuring a light texture.
• Food processor: Quickly blends the cheesecake ingredients to achieve a smooth consistency.

Ingredients

For the Blueberry Cheesecake:

• 3/4 cup fresh blueberries
• 16 oz. cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 2 eggs + 1 egg yolk, room temperature
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Lemon Blueberry Cake:

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup unsalted butter, room temperature
• 1 1/3 cups granulated sugar
• 2 eggs + 1 egg white
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons lemon zest
• 1/2 cup milk
• 3 tablespoons lemon juice
• 1 1/2 cups blueberries (fresh or frozen, do not thaw if using frozen)
• 3–4 teaspoons flour (for tossing blueberries)

For the Lemon Cream Cheese Frosting:

• 12 oz. full-fat brick-style cream cheese, softened
• 1 cup unsalted butter, softened
• 1/4 teaspoon salt
• 3 1/2 – 4 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest

For Garnish:

• Lemon wedges
• Fresh blueberries

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How to Make Lemon Blueberry Cheesecake Cake

Step 1: Make the Blueberry Cheesecake

Preheat oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the pan in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

In a food processor:
– Pulse the blueberries and cream cheese until smooth.
– Transfer to a mixing bowl.

Add sugar and flour:
– Beat until creamy.
– Mix in vanilla extract.

Add eggs:
– Add them one at a time, mixing gently after each addition. Do not overmix.

Stir in sour cream and heavy cream until smooth.

Pour batter into prepared pan:
– Smooth the top.
– Place the pan in a larger roasting pan.

Pour boiling water into the roasting pan halfway up the sides of the springform pan (avoid getting water in the batter).

Bake for:
– 40-45 minutes or until the center is set.

Remove from water bath:
– Run a thin knife around edges and cool to room temperature.
– Refrigerate for several hours or overnight.

Step 2: Make the Lemon Blueberry Cake

Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans; line bottoms with parchment paper.

In a bowl:
– Whisk together flour, cornstarch, baking powder, and salt. Set aside.

In another bowl:
– Mix milk and lemon juice; let sit for a few minutes to curdle.

Beat butter and sugar on medium-high speed for about 4 minutes until pale and fluffy.

Reduce speed to low:
– Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.

Alternately add flour mixture and milk mixture in three additions, beginning and ending with flour. Mix until just combined. Do not overmix.

Toss blueberries with flour in a small bowl; gently fold them into the batter.

Divide batter evenly between prepared pans; smooth tops. Bake for 30-35 minutes or until toothpick inserted comes out clean.

Cool in pans for about 10-15 minutes; transfer to wire rack to cool completely.

Step 3: Make the Lemon Cream Cheese Frosting

Beat butter and cream cheese on medium speed until smooth. Avoid overbeating before adding sugar to prevent a runny frosting.

Mix in vanilla, salt, and lemon zest.

Gradually add powdered sugar until desired sweetness is reached; beat until smooth.

Step 4: Assemble the Cake

Place one lemon blueberry cake layer on serving plate; spread thin layer of lemon cream cheese frosting on top.

Place blueberry cheesecake layer on top; spread another thin layer of frosting.

Add second lemon blueberry cake layer on top; frost entire cake with remaining frosting.

Decorate with fresh blueberries and lemon wedges. Refrigerate for at least 45 minutes before slicing to help layers set.

How to Serve Lemon Blueberry Cheesecake Cake

Serving your Lemon Blueberry Cheesecake Cake can elevate its presentation and enhance the overall experience. Here are some delightful suggestions to enjoy this refreshing dessert.

Individual Slices

• Fresh Blueberries: Garnish each slice with a handful of fresh blueberries for a burst of color and flavor.
• Lemon Zest: Add a sprinkle of lemon zest on top for an extra citrusy aroma and visual appeal.

With Ice Cream

• Vanilla Ice Cream: Serve each slice alongside a scoop of creamy vanilla ice cream to balance the tanginess of the cake.
• Lemon Sorbet: For a lighter option, pair it with lemon sorbet to enhance the lemon flavor in the cake.

As Part of a Dessert Platter

• Mini Tarts: Include mini lemon tarts or blueberry tarts for a variety of flavors in one serving.
• Cheesecake Bites: Offer small cheesecake bites as an additional treat that complements the cheesecake layer in your cake.

How to Perfect Lemon Blueberry Cheesecake Cake

To ensure your Lemon Blueberry Cheesecake Cake turns out perfectly every time, keep these helpful tips in mind.

• Use Room Temperature Ingredients: Having cream cheese, eggs, and butter at room temperature helps create a smooth batter without lumps.
• Don’t Overmix: When combining ingredients, mix just until incorporated. Overmixing can lead to a dense texture.
• Toss Blueberries in Flour: Lightly tossing blueberries in flour before adding them to the batter prevents them from sinking during baking.
• Cool Layers Completely: Allow all layers to cool completely before assembling. This helps maintain the structure and prevents melting frosting.
• Chill Before Serving: Refrigerate the assembled cake for at least 45 minutes. This helps set the layers and makes slicing easier.

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Best Side Dishes for Lemon Blueberry Cheesecake Cake

While this Lemon Blueberry Cheesecake Cake is delightful on its own, pairing it with complementary side dishes can enhance your dessert table. Here are some great options:

1. Fruit Salad: A refreshing mix of seasonal fruits adds lightness that balances the richness of the cake.
2. Whipped Cream: Serve with a dollop of freshly whipped cream for added creaminess and sweetness.
3. Chocolate Sauce: Drizzle chocolate sauce over the cake slices for an indulgent touch that contrasts beautifully with lemon flavors.
4. Mint Leaves: Fresh mint leaves not only add color but also provide a refreshing note when served alongside your cake.
5. Lemonade: Pairing with homemade lemonade offers a thirst-quenching beverage option that complements the lemony taste.
6. Coffee or Tea: A warm cup of coffee or herbal tea makes for an excellent pairing, enhancing the flavor profile of this delicious dessert.

Common Mistakes to Avoid

When making a delicious Lemon Blueberry Cheesecake Cake, it’s easy to make a few common mistakes. Here are some tips to ensure your cake turns out perfect every time.

• Overmixing the batter: Mixing too much can lead to a dense cake. Mix only until ingredients are combined.
• Not using room temperature ingredients: Cold ingredients may not blend well. Always bring cream cheese, eggs, and butter to room temperature before starting.
• Skipping the blueberry flour toss: Failing to toss blueberries in flour can cause them to sink. Lightly coat them in flour before folding into the batter.
• Using stale baking powder: Old baking powder may not rise properly. Check the expiration date and store it in a cool, dry place.
• Not allowing layers to cool completely: Frosting a warm cake can lead to melting frosting. Make sure all layers are fully cooled before assembly.

Refrigerator Storage

• Store any leftover Lemon Blueberry Cheesecake Cake in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Lemon Blueberry Cheesecake Cake

• Wrap individual slices or whole cakes tightly with plastic wrap and then foil.
• Freeze for up to 3 months for best quality.

Reheating Lemon Blueberry Cheesecake Cake

• Oven: Preheat the oven to 350°F (175°C). Wrap slices in foil and heat for about 10-15 minutes.
• Microwave: Heat individual slices for about 20-30 seconds on medium power. Be careful not to overheat.
• Stovetop: Place slices in a skillet over low heat, covering with a lid for even warming.

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Frequently Asked Questions

What is a Lemon Blueberry Cheesecake Cake?

A Lemon Blueberry Cheesecake Cake is a layered dessert that combines moist lemon cake, blueberry cheesecake, and lemon cream cheese frosting.

Can I use frozen blueberries?

Yes, you can use frozen blueberries directly without thawing. Just toss them in flour before adding them to the batter.

How do I customize this recipe?

You can customize by adding different fruits like raspberries or strawberries or adjusting the lemon zest for more or less tartness.

How long does it take to make this cake?

The total time for preparing and baking this Lemon Blueberry Cheesecake Cake is about 2 hours and 20 minutes.

Can I make this ahead of time?

Absolutely! You can make the Lemon Blueberry Cheesecake Cake a day in advance. Just store it properly in the fridge until serving.

Final Thoughts

This Lemon Blueberry Cheesecake Cake is a delightful treat perfect for spring and summer celebrations. Its combination of flavors makes it versatile enough for various occasions. Feel free to experiment with different fruits or frostings to make it your own!